@aannmiller
Roasted Tomato Soup
Prep Time
20m
Cook Time
40m
Total Time
1h
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
4)
Scale
Scale
- Spice Mix
Steps
1
Roast the Vegetables
- Preheat oven to 400°F.
- Place tomatoes and peppers on a parchment‑lined sheet pan.
- Drizzle with olive oil, season with salt and pepper, and splash with balsamic vinegar.
- Roast 25–35 minutes, until softened with light browning.
- Preheat oven to 400°F.
- Place tomatoes and peppers on a parchment‑lined sheet pan.
- Drizzle with olive oil, season with salt and pepper, and splash with balsamic vinegar.
- Roast 25–35 minutes, until softened with light browning.
2
Build the Soup Base
- In a pot, sauté the diced onion and 1½ tablespoons jarred garlic until softened.
- Add the tomato paste and cook until it darkens slightly.
- In a pot, sauté the diced onion and 1½ tablespoons jarred garlic until softened.
- Add the tomato paste and cook until it darkens slightly.
3
Combine & Blend
- Add the roasted tomatoes and peppers to the pot.
- Pour in 2 cups chicken broth (added in two partial pours).
- Add the spice mix.
- Blend until smooth using an immersion blender (or a countertop blender in batches).
- Add the roasted tomatoes and peppers to the pot.
- Pour in 2 cups chicken broth (added in two partial pours).
- Add the spice mix.
- Blend until smooth using an immersion blender (or a countertop blender in batches).
4
Make It Creamy
- Stir in ¼ cup heavy cream until the soup becomes silky and rich.
- Stir in ¼ cup heavy cream until the soup becomes silky and rich.
5
Garnish
When serving:
- Drizzle a spiral of heavy cream or thinned sour cream.
- Add a few drops of balsamic glaze or chili oil.
- Sprinkle with chopped fresh parsley.
When serving:
- Drizzle a spiral of heavy cream or thinned sour cream.
- Add a few drops of balsamic glaze or chili oil.
- Sprinkle with chopped fresh parsley.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories250kcal12%
-
Fat17g0%
-
Saturated Fat10g0%
-
Carbohydrates20g1%
-
Fiber3g0%
-
Sugar6g0%
-
Protein6g0%
-
Cholesterol45mg2%
-
Sodium800mg40%
Percent Daily Values are based on a 2,000 calorie diet.